If the expression “dishes from zucchini” is mentioned, for some reason the first thing that comes to mind is fried zucchini or zucchini caviar, then a pause hangs. But from this a simple vegetable you can cook a lot of delicious and beautiful dishes. For example, stuff or bake in the oven in various versions - with sour cream, cheese, tomatoes, mayonnaise, with herbs and garlic, etc. And if you consider that zucchini is a very healthy, low-calorie and easily digestible product, it contains minerals, iron, potassium, fiber, it has no price at all. Although it costs symbolic money. In order not to offend such a respected vegetable, you can diversify your menu and cook new dishes from zucchini.
Zucchini baked in the oven - food preparation.
For baking, it is preferable to take young zucchini - they have tender flesh and a thin skin that can not be peeled. Although “adult” fruits are also suitable, if you first remove the rough skin and core with seeds from them. The older the zucchini, the rougher its skin and the more difficult it is to cut. Therefore, when handling a sharp knife, be careful not to cut yourself. The middle with hard seeds is quite easily removed with an ordinary tablespoon. Further, the fruits are cut according to the recipe - in circles, longitudinal plates, cubes, and baked.
Zucchini baked in the oven best recipes.
Recipe 1: Zucchini baked under sour cream sauce.
This dish can be summed up in three words – quick, easy, delicious. Zucchini is not fried in oil, there is not very much of it in the recipe at all, which means that the final product will not be too high in calories. You can use both regular zucchini and zucchini.
Ingredients: two medium zucchini, 4 table. tablespoons of vegetable oil, 1 table. a spoonful of chopped parsley and dill, 3 garlic cloves, one glass of sour cream, 150 g of cheese, salt and pepper.
Cooking method.
In order not to waste time in vain, you can immediately turn on the oven so that it warms up to 220 C. In the meantime, the oven is heating up, prepare the vegetables. Cut the zucchini into small cubes, approximately 1x1 cm in size. If the fruit is small in diameter, you can cut it into centimeter-thick wheels.
Put the zucchini in a regular plastic bag, add chopped parsley, salt and pepper and vegetable oil. Screw the bag on top so that air gets inside and shake it well so that the zucchini is evenly salted and covered with a mixture of oil and parsley. Cover a baking sheet with foil, pour vegetables, level them and bake until half cooked, about 20 minutes.
Grate cheese, add dill, salt and pepper, sour cream, mix very well, you can even use a whisk. Pour half-cooked zucchini with this sauce and send to the oven for baking. Transfer the finished product to a flat dish, squeeze the garlic on top, and, enjoying the divine aroma and working up an appetite, decorate with sprigs of greens. You can apply.
Recipe 2: Zucchini baked with tomatoes and cheese.
This appetizer looks very presentable, therefore, you can safely decorate it. festive table spreading zucchini on green lettuce leaves. In addition, it is both tasty and healthy.
Ingredients: a kilogram of zucchini, a pound of tomatoes, 100 g of cheese, 3 garlic cloves, salt, ground pepper, vegetable oil
Cooking method.
Cut vegetables into circles - zucchini a centimeter thick, tomatoes a little thinner. Grind the garlic on a press or fine grater.
Fry zucchini from 2 sides until golden brown and spread on a baking sheet. Grate the top of the zucchini with garlic and put the tomato wheel. Pepper, salt and sprinkle with cheese. Bake zucchini for 25 minutes at 180 C.
Recipe 3: Zucchini baked in the oven.
An interesting option, somewhat reminiscent of cooking pizza. It is not necessary to specifically buy meat ingredients, you can wait until various meat scraps accumulate in the refrigerator after the holidays or just like that. Here they can be collected together with a zucchini that is bored on the bottom shelf and successfully processed. Tell a secret, cleanly vegetable option cooked without meat is also very tasty. Try both ways, you won't be disappointed.
Ingredients: 2 zucchini, half a teaspoon of dry seasonings (to your taste - dill, oregano, basil), 2 garlic cloves, meat products(any) - 150 g, salt, 2 medium-sized tomatoes, pepper, 150 g of any hard cheese, 200 ml of mayonnaise.
Cooking method.
Turn on the oven and heat up to 180 C. Cut young zucchini into slices a centimeter thick, spread with a mixture of salt, pepper, dry seasonings and place on a greased baking sheet. With a quail zucchini, you need to remove the rough peel with a knife and remove the core with seeds. Fill the resulting voids with slices of zucchini. Sprinkle this layer with finely chopped garlic.
Remove the skin from the tomatoes and cut into thin slices. To make it easy to remove, you need to scald the tomatoes with boiling water or put in boiling water for a couple of minutes. Cut sausage, sausages or other meat products into thin slices or straws, as it suits you. Grate the cheese, dilute the mayonnaise with water or broth so that it is easy and evenly distributed over the entire surface.
Collect the "pizza" - put tomatoes on zucchini with garlic, top with cold cuts, then cheese and pour diluted mayonnaise over everything. The last layer is mayonnaise, not cheese, because. there will be foil on top, and melted cheese can stick to it. Therefore, the top layer of mayonnaise will save the situation.
Cover the entire baking sheet with foil and bake for half an hour. Then remove the foil, add heat to 250 C and bring to a golden brown. Serve the dish not too hot.
Recipe 4: Zucchini fritters with cheese baked in the oven.
Unusual serving of zucchini. Zucchini pancakes are not fried, but baked in the oven. The dish only benefits from this, because. it doesn't come out greasy at all. And cheese and herbs enrich it with vitamins and nutrients.
Ingredients: 1-2 zucchini (0.5 kg), sour cream 250 g, ¾ cup flour, salt and pepper, 3 eggs, 1 tsp. a spoonful of baking powder, any greens - dill / green onion/ parsley, 150-200 g of any pickled cheese, not very salty (mozzarella, cheese, Adyghe, suluguni, etc.).
Cooking method.
Heat the oven up to 200C. Grind the zucchini on a coarse grater, salt it and leave for five minutes. Squeeze out excess liquid and drain. Finely chop the greens, grate the cheese.
Add all the ingredients to the zucchini, mix thoroughly. Line a baking sheet with parchment paper and spoon out the batter. When baking, it will disperse to the sides, so that the cakes do not stick together, you need to leave a distance between them. Bake for about fifteen minutes until the pancakes are browned.
We have collected the best recipes for zucchini baked in the oven with tomatoes. Add minced meat, eggplant or mushrooms to them and it will turn out even tastier!
- 1 zucchini (preferably young, so that it does not have a loose center with grains);
- 2 tomatoes;
- 100 g of cheese;
- 3 cloves of garlic;
- Vegetable oil;
- Salt, black pepper.
Wash the zucchini, peel the skin and cut it into slices. The thickness of each circle should be approximately 1 cm.
Wash the tomatoes, cut out the dark center and cut them into circles as well. The thickness of a circle of tomato is 0.5 cm. To prevent the tomatoes from creasing and the juice from flowing out of them, you need to cut them with sawing movements without pressing the tomato.
Peel the garlic and mince it with a press.
Toast the zucchini slices on both sides in a dry, hot skillet until lightly browned.
Moisten a baking sheet with vegetable oil and place the fried zucchini on it.
Place crushed garlic on top of each zucchini.
Place the tomato slices over the garlic. Salt and pepper them.
Grind the cheese with a large grater.
Lay on a baking sheet.
Send the blanks to the oven (t \u003d 180 ° C) for 20-25 minutes.
Zucchini with tomatoes baked in the oven cheese crust, ready! Serve them with greens. Bon Appetit!
Recipe 2: how to bake zucchini and tomatoes in the oven (with photo)
Baked vegetables will perfectly emphasize the taste of almost any meat dish. You can also add them garlic sauce or sour cream. Enjoy an insanely delicious, satisfying and at the same time dietary dish.
- Young zucchini 2 pieces
- Tomatoes 3-4 pieces
- Onion 1 piece (small)
- Pepper mix ½ teaspoon (optional)
- Dried greens ½ teaspoon (optional)
- Salt to taste
- Olive oil 4 tablespoons
Rub the onion in your hands to make it easier to remove the husk later. Then remove the remnants of the roots and tops as well. Rinse the onion and cut into rings or halve and chop into half rings, whichever you prefer.
Put the tomatoes in the sink and rinse with warm water one by one, wiping each with your hands. Make cuts near the place where the stalk used to be and take out its remains. Cut the tomatoes peeled in this way into thick rings, as thin ones can simply fall apart during cooking. Cut the vegetables carefully with a sharp knife so as not to crush the flesh.
Rinse the zucchini with water and clean from adhering dirt with a brush. Since we have chosen young vegetables, there is no need to peel them, but if you are preparing this dish out of season and you only have stale ingredients on your hands, then you definitely need to remove the thick peel from them by simply cutting it off with a knife. Washed and peeled zucchini cut into rings of medium thickness.
Fold carefully all the vegetables in a deep bowl and set the oven to warm up to 230 degrees Celsius until it is warmed up. Salt vegetables, pepper and add dried herbs. Mix all ingredients carefully together. Grease a heat-resistant baking sheet olive oil, and then lay vegetables in it one after another so that they alternate.
Keep in mind that the onion is much smaller, so spread it evenly among the other ingredients. Pour the dish formed in this way on top with a small amount of vegetable oil and send it to the oven. This recipe takes 15-18 minutes to cook. After this time, the zucchini will become softer, and the onions and tomatoes will release juice.
Recipe 3: zucchini baked with tomatoes and minced meat in the oven
- Zucchini - 3 pcs.
- Minced meat - 100-150 g
- Rice - 2 tbsp. spoons
- Tomatoes - 3-4 pcs.
- Hard cheese - 150 g
- Salt - to taste
- Ground black pepper - to taste
- Sour cream - 2 tbsp. spoons
- Tomato paste - 1 tbsp. a spoon
Boil rice and mix with minced meat, salt, pepper and mix. Cut the zucchini into 5 mm thick slices. Cut the tomatoes into thinner slices.
For each zucchini circle put 1 tbsp. a spoonful of minced meat, place a circle of tomato on top. In this form, lay the zucchini tightly on a baking sheet with the side surfaces up.
Put the tomato paste in a separate bowl.
Add sour cream and water (200 g) to the tomato paste. Salt and stir.
Pour the prepared mixture of zucchini with minced meat and tomatoes. Place in preheated oven for 35 minutes.
5-7 minutes before cooking, sprinkle the zucchini casserole with grated cheese and put the baking sheet back in the oven.
Zucchini baked in the oven with minced meat, rice and tomatoes are ready.
Recipe 4: zucchini, eggplant with tomatoes in the oven
Zucchini and eggplant baked in the oven with cheese - simple and quick, but no less tasty snack(maybe even the main dish), which will give you a lot of pleasure, and also benefit your body, because dishes baked in the oven retain useful material and vitamins.
The spices in the composition help the dish to open up, making it more piquant. Control the amount and composition of spices at your discretion, making the dish spicier or milder in taste.
- Eggplant - 2 pcs. (young, medium size)
- Zucchini - 2 pcs. (young, medium size)
- Tomato - 2 pcs. (large)
- Garlic - 2 tooth.
- Mozzarella - 120 g
- Salt - to taste
- Greens - to taste (for serving)
- Hot red pepper - to taste
- Black pepper - to taste
- Coriander - 1 pinch(s) (ground)
Eggplants and zucchini for this dish are best taken young, medium in size and approximately the same thickness, so that the “turrets” turn out to be even.
Cut the eggplant into slices of at least 1 cm. I did not cut the skin from them, as it is very tender. If your eggplant has a thicker skin, remove it.
Put the eggplants in a bowl and sprinkle with salt (about 0.75 tsp) - this is how we get rid of bitterness. Leave vegetables for 15 minutes.
Rinse eggplant cold water dry with paper towels.
Zucchini should also be cut, but do not need to fall asleep with salt.
Blanch two large ripe tomatoes. Simply put, boil the vegetables with boiling water to remove the skin. To do this, make cross-shaped cuts with a sharp knife: the first near the attachment of the stem, and the second on the opposite side of the tomato.
Dip the tomatoes in boiling water for 40 seconds - 1 minute, remove and douse with cold water. Pry off the skin with a knife and remove it easily.
Mash the peeled tomatoes with a fork into a pulp (you can beat them in a blender), add red and black pepper, a pinch of ground coriander, a little salt and chopped garlic cloves.
Mozzarella cut into circles according to the size of our “turrets”. I found a large head of mozzarella cheese, so I cut out the circles I needed with a suitable diameter mold, and put the rest of the cheese on pizza.
Pour most of the tomato dressing into a ceramic or glass dish.
Collect vegetable “turrets”: eggplant ring - add a little salt - tomato dressing - zucchini ring - a little salt - tomato dressing - eggplant - zucchini. Tomato dressing between vegetables will add juiciness to the dish (you can make a layer of a tomato ring).
“Turrets” can be made not so high, for example, arrange vegetables in a fan as it is done in famous dish ratatouille.
Do not rush to put the cheese, it will quickly melt, and the vegetables will still be raw.
Bake eggplant and zucchini for 25-30 minutes at 180 "" (the time may slightly increase depending on the characteristics of the oven). After 25 minutes, remove the dish from the oven, carefully spread the cheese and send for another 7-10 minutes.
When serving, put the tomato dressing on the bottom of the plate, then the baked vegetables and garnish with herbs. Bon Appetit!
Recipe 5: Zucchini with Tomatoes and Garlic in the Oven
A simple way to roast not only zucchini, but also eggplant and pumpkin. The cost of time, labor, products during cooking does not raise doubts about the practicality of this dish.
- Young zucchini - 1 kg
- Fresh tomatoes - 0.5 kg
- Garlic - 5-6 cloves
- Green onions - 5-6 feathers
- Dill and parsley greens - 1 bunch
- Sour cream - 1 cup
- Egg - 1-2 pieces
- Vegetable oil - 5-6 tbsp. spoons
- Salt - to taste
For this dish, it is better to choose medium-sized zucchini with small grains. Peel the zucchini, cut into slices 1 cm thick.
Garlic, green onions, dill and parsley, washed and finely chopped.
Mix all the greens with zucchini, salt, pour oil, put on a small baking sheet.
Wash the tomatoes, cut into circles.
Arrange the tomatoes on top of the zucchini.
Place a baking sheet with vegetables in the oven, preheated to 190 degrees, for 15-20 minutes.
Beat sour cream with eggs (to taste, you can beat with herbs, ground breadcrumbs, grated cheese, cheese, chopped garlic).
After 15-20 minutes, remove the baking sheet from the oven and pour over the vegetables with this mixture.
Place back in oven until browned.
Can be served as a side dish or as a meal on its own. Bon Appetit!
Recipe 6, simple: zucchini and tomatoes with cheese crust
- tomatoes - 1-2 pcs.;
- zucchini - 200-250 g;
- Bulgarian sweet pepper - 1 pc.;
- sour cream - 20 g;
- milk - 2.5 tbsp. l.;
- egg - 1 pc.;
- hard cheese - 25-30 g;
- spices, ground black pepper, salt - to taste.
Serve hot with sour cream or your favorite sauce. Be sure to cook the most delicious, very tender zucchini baked with tomatoes and cheese!
Recipe 7, step by step: cherry tomatoes and zucchini in the oven
An ideal dish for those who follow their figure.
- Zucchini zucchini - 300 g
- Cherry tomatoes - 200 g
- Carrots - 60 g
- Onion - 60 g
- Fetax in cubes - to taste
- Salt - to taste
- Pepper - to taste
- Vegetable oil - for frying
Wash the zucchini and cut into slices about 1 cm thick, arrange in a fireproof dish, lightly salt and pepper.
Fry grated carrots and chopped onions in a pan with vegetable oil until golden brown.
Put the frying of onions and carrots on the zucchini.
Cut the tomatoes into 2 parts and arrange.
Top with cubed fetax, salt and pepper to taste. Put in an oven preheated to 200 degrees for 40 minutes.
Bon Appetit!
Recipe 8: zucchini with potatoes and tomatoes (with photo step by step)
- Zucchini - 1 Piece
- Tomato - 2 Pieces
- Potatoes - 2 Pieces
- Garlic - 2-3 Cloves
- Sour cream - 2-3 Art. tablespoons (preferably low-fat)
- Cheese - 150 Grams
- Salt - to taste
- Vegetable oil - 1 Art. a spoon
- Greens - To taste (Parsley, dill, can be added to ready meal for beauty.)
We cut the tomatoes, potatoes and zucchini into thin and, if possible, small circles.
Oven-baked zucchini is a great appetizer or main dish option. The vegetable makes it possible to show imagination in the kitchen, and the food with it turns out to be delicious and looks appetizing.
Would need:
- large zucchini - 2 pcs.;
- eggs - 1 pc.;
- tomatoes - 1 pc.;
- garlic - 2 teeth;
- sour cream - 2 tbsp. l.;
- hard cheese (grated) - 3 tbsp. spoons;
- vegetable oil - 2 tbsp. spoons for dressing and a little for smearing the mold;
- a little salt, herbs and peppers.
Cooking.
- Cut zucchini into centimeter-wide washers, remove seeds.
- Lay the vegetables in a baking sheet pre-greased with vegetable oil in two layers.
- Chop the washed tomato and spread over the zucchini.
- For dressing, combine crushed garlic, egg and vegetable oil with sour cream. Salt, add spices and mix.
- Pour the mixture over the vegetables.
- Bake for about half an hour at 180 degrees.
- Remove the dish, sprinkle with grated cheese and cook for another 10 minutes.
Baked zucchini with cheese is a classic, very easy dish to prepare.
You can improve its taste with seasonings: black and red ground pepper, paprika, dry herbs, garlic, fresh herbs.
Each hostess will be able to invent her own, original version healthy food, taking into account your taste and the preferences of the household.
With tomatoes
It's just the perfect combination. In the morning or in the evening, the dish will become a full-fledged breakfast or dinner, and at lunchtime it will complement the table with useful trace elements and vitamins.
Would need:
- zucchini - 2 pcs.;
- sour cream - 90 g;
- garlic - 3 cloves;
- tomatoes - 3 pcs.;
- cheese - 140 g.
Cooking.
- Cut the zucchini into slices, salt and put in a baking dish.
- Combine chopped garlic with sour cream, mix and pour over the vegetable mixture.
- Cut the tomatoes lengthwise into small circles and transfer to the zucchini.
- Sprinkle the vegetables on top with finely grated cheese.
- Bake for 40 minutes at 190 degrees.
Super dish with mushrooms
For a hearty snack with a pleasant taste, you will need:
- zucchini - 1 pc.;
- champignons - 350 g;
- sour cream - 5 tbsp. spoons;
- onion - 1 head;
- tomatoes - 2 pcs.;
- flour - 100 g;
- vegetable oil - 200 ml;
- cheese - 140 g;
- some salt and pepper;
- green onions or dill if desired.
Cooking
- Cut the zucchini into pieces and remove the core with seeds.
- Salt the vegetable, pepper and roll in flour.
- Fry vegetable preparations in a heated frying pan with vegetable oil.
- For the filling, fry the chopped onion separately, add mushroom pieces to it, and when they are a little reddened, tomato slices. Salt the mixture, pepper and keep on fire until the mushrooms are cooked.
- For the sauce, pour 3 tbsp into the grated cheese. spoons of sour cream, stir the mixture.
- When mushroom stuffing cool, beat an egg into it, 2 tbsp. spoons of sour cream, 1 tbsp. a spoonful of flour and, if desired, chopped herbs. To mix everything.
- Grease a baking sheet and distribute portions of zucchini on it.
- Fill them with mushroom mass, top with sour cream sauce.
- Bake for about 25 minutes at 200 degrees.
Zucchini stuffed with vegetables
They eat this delicacy both hot and cold.
Would need:
- zucchini - 3 pcs.;
- carrots and onions - 1 pc.;
- tomatoes and salad pepper - 2 pcs.;
- cauliflower - 170 g;
- cheese - 90 g;
- garlic - 2 cloves;
- sour cream - 80 g;
- a little vegetable oil;
- to taste salt, herbs, spices.
Cooking.
- Cut zucchini in half lengthwise, remove seeds. Slightly remove the pulp inside the vegetable "boats".
- Cut peppers and carrots into cubes. Separate the cabbage into florets. On tomatoes, remove the skin, chop the pulp. Pass the garlic through a garlic press.
- Place a frying pan over medium heat, pour vegetable oil into it. When the mixture warms up, toss in the peppers, carrots, cabbage and garlic cloves.
- After five minutes, add tomatoes and zucchini pulp. Pour spices, salt and simmer for 5 - 10 minutes until the moisture evaporates.
- Fill squash "boats" vegetable mixture and place on a greased baking sheet.
- Bake at 180 degrees for about half an hour.
- Approximately 5 - 7 minutes before the end of cooking, zucchini stuffed with vegetables is poured with sour cream and sprinkled with grated cheese. The casserole under the creamy “fur coat” is cooked for another 10 minutes.
eggplant recipe
Would need:
- eggplant and zucchini - 1 pc.;
- tomatoes - 4 pcs.;
- salt and pepper - half a teaspoon each;
- vegetable oil and soy sauce - 2 tbsp. spoons.
Cooking.
- Wash all vegetables.
- Cut the eggplant into washers of the same width and leave for 20 minutes: let the juice come out so that bitterness comes out with it. Drain the liquid.
- In old zucchini, remove the dense peel and large seeds. If the vegetables are young, then the skin is not cut off. Tomatoes take dense, not overripe.
- Tomatoes with zucchini cut into not too thick rounds, add salt.
- Lightly grease a deep container with vegetable oil.
- At the bottom, place zucchini with eggplant, alternating vegetables. Pepper them a little, sprinkle soy sauce and oil.
- Arrange the top layer - tomato slices.
- Place the dish in the oven at 180 degrees for half an hour.
If desired, you can season the dish with garlic. A couple of cloves are placed between the layers of vegetables before baking. The dish will become more delicious if you sprinkle it with hard cheese on top. It melts quickly, so about 8 minutes before cooking, the vegetables are removed from the oven, cheese is evenly placed on their surface and the casserole is again sent to cook.
Zucchini does not have its own pronounced taste, so dishes with it turn out to be completely different. You can bake zucchini with tomatoes, give the vegetable a taste of mushrooms, eggplant, meat - there are many options, especially if you use various spices.
With minced meat - simple and tasty
Would need:
- zucchini - 1 pc.;
- minced pork - 600 g;
- eggs - 1 pc.;
- cheese - 90 g;
- mayonnaise - 3 tbsp. spoons;
- a little vegetable oil, salt and pepper.
Cooking.
- Washed and peeled zucchini cut into rounds, remove their core with seeds.
- Season the ground beef with salt and pepper to taste, beat in the egg and stir in the mixture.
- Grease a baking sheet with vegetable oil, evenly place slices of zucchini on it.
- Fill each zucchini ring with minced meat.
- grease stuffed vegetables mayonnaise
- Arrange zucchini with minced meat in an oven preheated to 210 degrees and bake for about 35 minutes.
- Remove from oven, sprinkle grated cheese on top and cook for another 10 minutes.
- Garnish with herbs before serving.
It is impossible to unequivocally answer how much to bake zucchini with minced meat - the cooking time and temperature may vary, depending on the characteristics of a particular oven. The readiness of the dish is checked by appearance. Have the vegetables turned red and the meat has changed color? It's time to end the execution with heat. With a toothpick, you can see how soft the casserole is.
Oven baked zucchini
A wonderful recipe for those who are on a diet or fasting - the zucchini in this recipe contains a minimum of fat. You can eat it with sour cream sauce, for which sour cream is combined with chopped garlic.
Would need:
- large zucchini - 2 pcs.;
- flour - 5 tbsp. spoons;
- a little salt and a mixture of ground peppers.
Cooking:
- Wash the zucchini, remove the skin from the old ones. Then cut the fruit with washers about 1 cm thick.
- Take two ordinary plastic bags and put one of them into the other.
- Pour salt, spices, flour into the resulting package. Mix well.
- Put the zucchini in a bag. The size of the latter and the number of vegetables are selected so that there is free space between them.
- Shake the bag so that all vegetable preparations are evenly rolled in flour.
- Grease a baking sheet with vegetable oil. Lay the zucchini previously removed from the bag along its bottom.
- Send the blanks to the oven preheated to 200 degrees for 12 minutes.
- Remove the zucchini, turn over and place on the top shelf in the oven. Keep in the "grill" mode for three minutes.
With Chiken
Zucchini flavor with chicken meat- a nice combination. The dish can be tasted hot or cold.
Would need:
- zucchini - 2 pcs.;
- chicken fillet - 0.5 kg;
- garlic - 2 cloves;
- olive and vegetable oil - 3 tbsp. spoons;
- cheese - 60 g;
- tomato sauce - 1 tbsp. a spoon;
- a little salt and ground pepper.
Cooking.
- Cut the fillet into thin slices, salt and pepper.
- Crush the garlic in a garlic press.
- Combine the fillet pieces and garlic, leave to marinate.
- Cut the zucchini lengthwise into thin strips about 5 mm high.
- Bake vegetables in an oven preheated to 190 degrees for 6 to 8 minutes.
- Remove the zucchini from the oven, place slices of meat on them, evenly decorate the surface with drops tomato paste and top with grated cheese.
- Twist the zucchini rolls and secure their shape with wooden skewers or toothpicks.
- Bake at 190 degrees for about half an hour.
- medium zucchini - 2 pcs.;
- hard cheese - 50 g;
- sour cream - 4 tbsp. spoons;
- garlic - 1 large or 2 small cloves;
- vegetable oil for frying;
- fresh dill, parsley (if desired);
- a little salt and a mix of peppers.
It is permissible to change sour cream in the recipe for mayonnaise.
Cooking.
- Rinse the zucchini and cut across.
- Salt and pepper the vegetables, roll in flour.
- Fry them for vegetable oil 4 minutes until browned.
- Transfer vegetables to a high-sided baking dish.
- Make sauce: combine sour cream with crushed garlic, chopped herbs and grated cheese.
- Pour sour cream over zucchini.
- Bake for 20 minutes at 200 degrees.
How to bake zucchini with potatoes
You can bake vegetables by adding dill, herbs to them. The finished dish is eaten hot, garnished with herbs.
Would need:
- zucchini - 2 pcs.;
- potatoes - 0.5 kg;
- bacon - 250 g;
- garlic - 4 cloves;
- vegetable oil for greasing the baking sheet;
- salt and a little pepper to taste.
Cooking.
- Zucchini and unpeeled potatoes cut into rounds. Salt them, add spices and pepper if desired.
- Cut the garlic into smaller pieces, and the bacon into long slices.
- On the bottom of an oiled baking sheet, place in layers: first the zucchini slices, then the garlic and bacon, and the potatoes on top.
- Cover the vegetables with foil and bake at 200 degrees for about 40 minutes. Products should spend half the time in foil, and then the covering material should be removed.
You should definitely please yourself and your family with zucchini from the oven. This cooking technology allows you to prepare healthy food suitable for a healthy diet. Zucchini is a versatile product. Due to its low calorie content, it is used for weight loss. And in combination with meat, potatoes and thick sauces, it will turn into a hearty lunch or dinner.
Good afternoon dear friends. Cooking zucchini in the oven is really very simple, it all depends on the recipe chosen and on how many people you are going to cook. I have 4 tested and very delicious recipe how you can cook zucchini deliciously in the oven and not only with cheese, you can add minced garlic tomatoes.
Zucchini, like eggplants, are very nutritious; they can also be fried in a pan in vegetable oil and cook delicious rolls or serve with fried circles with dill and garlic.
The recipe is quite common, but it only benefits from this, since for its long existence a lot of changes have been made to it, from which the cooking process has been greatly simplified.
Ingredients.
2-3 medium young zucchini.
150 gr. Hard cheese.
1 medium tomato.
1-2 cloves of garlic.
Half bunch of dill.
Salt and pepper to taste.
Cooking process.
Be sure to rinse food well before cooking. Cut young zucchini lengthwise into two parts and use a spoon to remove the core, thereby making room for the filling. 
Lightly salt the peeled halves and put in the oven for 20-25 minutes at a temperature of 180-200 degrees. 
While the zucchini is baking, cut the tomatoes into small cubes. We pass the garlic through a press, grate the cheese, and finely chop the greens.
When the zucchini is a little baked, we take them out of the oven and let them cool a little in the recess, put finely chopped tomatoes on top, sprinkle with a mixture of cheese, garlic and herbs.
We put it back in the oven and bake at a temperature of 200 and bake until the cheese becomes ruddy.
This is the kind of beauty you should get too, delicious and fragrant zucchini baked with cheese and tomatoes in the oven. Bon Appetit.
Zucchini casserole in the oven
This casserole is perfect as a second dish on the festive table. It's easy to prepare and looks very appetizing.
Ingredients.
500-600 grams of young zucchini.
3-4 tomatoes.
1 bell pepper.
Tablespoon of sour cream.
5-6 tablespoons of momlok.
Salt and pepper to taste.
Cooking process.
If the zucchini is not very young, then the peel can be removed. And if the peel is young and tender, then we leave the zucchini with the peel.
Now that the vegetables are cut, you can begin to put them in a baking dish. Alternating circles put them on the edge. 
When everything is set, you can lightly salt and pepper. We rub the cheese on a grater and sprinkle the vegetables with grated cheese.
Mix sour cream milk and eggs in a bowl and shake with a whisk until smooth. The resulting mass is poured into a mold with vegetables. It remains only to bake our casserole in the oven at 180 degrees for about half an hour. A signal of readiness will be a ruddy cheese crust.
Oven zucchini with cheese and tomatoes video recipe
It turns out very tasty and fragrant. and how do you cook zucchini, leave your recipes and recommendations in the comments below the article.
Baked zucchini in the oven with cheese
Or I like this recipe for its special ease of preparation as a quick and easy snack, this dish is in my first place. 
Ingredients.
1-2 zucchini.
150-200 hard cheese.
1-2 cloves of garlic.
Salt and pepper to taste.
Cooking process.
Wash the zucchini and cut into circles no more than 1 centimeter thick.
Grate the cheese.
We take a baking sheet and lay parchment or foil on it that will be at hand. Lay the zucchini on a baking sheet leaving some space between them.
And put in a preheated oven for 10-15 minutes. I set the temperature to about 200 degrees.
Then we take out a baking sheet with zucchini and use a tablespoon to distribute the cheese on each piece. Then put back in the oven for 10-15 minutes. It is possible that the cheese will melt and bake a little later or earlier, so it is worth looking into the oven. As soon as it appears golden brown the dish is considered ready. Bon Appetit.
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Cheese is a versatile culinary product. Its presence can improve and brighten up any dish. Cheese goes well with almost any vegetable, including zucchini. Thanks to cheese, zucchini becomes much more satisfying, nutritious, aromatic and tastier.
Zucchini with cheese - general principles and methods of preparation
So, what can be prepared from zucchini with cheese? There are a lot of variations, and even more than you can imagine. The very first thought that creeps into my head is to bake zucchini in the oven. Perhaps this is the right decision. But just think how you can diversify this kind of dish! For example, mix cheese with mayonnaise, cream, sour cream or egg, and add garlic, basil, ginger and other spices. In addition, zucchini can be mixed with other ingredients: vegetables, mushrooms, seafood or meat. Try to weld light soup from zucchini with cheese, which will certainly please you not only with its lightness, but also with its amazing taste.
Zucchini with cheese can also be used as a base for home baking and cook. Pies, pancakes, rolls - all this and much more can be prepared thanks to healthy zucchini and cheese. Any dish from this vegetable will turn out great, and most importantly, healthy and easy. After all, despite the neighboring ingredients, the fiber that is part of zucchini helps to easily digest and utilize even the heaviest food.
Zucchini with cheese - food preparation
Zucchini, depending on the dish chosen, can be used both young and old. For a pie, for example, the recipe of which we will describe below, old vegetables, previously peeled, seeds and grated on a coarse grater, will fit perfectly. For the preparation of pancakes, any zucchini is also used. It does not matter, because we will grate the vegetables. As for such zucchini dishes with cheese as a roll or a casserole, it is advisable to use only young fruits without coarse seeds, otherwise the dish will fail.
Zucchini with cheese - the best recipes
Recipe 1: Zucchini Pie with Cheese
Open-type pie with zucchini and cheese, prepared on the basis of shortcrust pastry, will appeal to all lovers of homemade savory pastries. The original cake will please with its simplicity, but at the same time great taste. Try to cook it, and hardly any of the guests will guess what the pie consists of. Let this be your little secret.
Ingredients:
- 300 gr. flour in / c
- 200 gr. drain oil
- one tsp Sahara
- salt - a pinch (in the dough)
- one egg(in dough)
- 400 gr. zucchini
- 100-150 gr. hard cheese (any)
- 100 ml heavy cream
- one egg (for stuffing)
- salt (for filling)
- ground pepper to taste
Cooking method:
- We make dough. Mix the sifted flour with fine sugar, salt, add chilled butter, chopped into pieces. Knead the dough until crumbly. Then add an egg to it and start soft dough. We roll it into a ball, wrap it with a film and put it in the cold for 20-40 minutes.
- We make the filling. We rub the cheese on a medium grater, and mix it with the egg and cream. We also rub the zucchini, only on a coarse grater, put it in a bowl and remember it with our hands. Drain excess juice, salt and pepper.
- We take out the dough, turn on the oven. We roll out the dough and distribute it in a removable form (bottom and sides). We send it in the oven (at 200 C) for 5 minutes. Next, we take it out, put the grated zucchini on the dough, and pour the egg-cream mixture on top and send it back to the oven for 30-40 minutes and bake at 180 C.
Recipe 2: Zucchini Pancakes with Cheese
What are these wonderful Russian pancakes made with! A wide variety of products are on the way. Zucchini and cheese are no exception. Let's try to cook tender and airy pancakes for the whole family from these ingredients.
Ingredients:
- one medium zucchini
- two eggs
- 500 ml kefir
- salt to taste
- 100 gr. hard cheese
- frying oil
Cooking method:
- Grate the zucchini, squeeze out excess juice and salt. Stir together kefir, egg and flour. We start a sparse dough (as in traditional pancakes). Three cheese on a grater and mix the dough with cheese and grated zucchini. For splendor, you can add a little soda.
- We heat the pan, heat the vegetable oil, fry the pancakes in the usual way until cooked. Serve hot with fresh sour cream or melted butter. Real jam!
Recipe 3: Zucchini Rolls with Cheese
original cold appetizer from zucchini with cheese in the form of small rolls will fit perfectly into the menu of any holiday. Rolls are prepared very quickly and scatter also instantly. Therefore, we recommend that you immediately cook them very, very much. We will use as the main ingredient sausage cheese with a smoky flavor (it is more viscous and will allow the rolls to stick together better), although you have every right to choose your cheese.
Ingredients : (for two medium zucchini without coarse seeds)
- 200 gr. sausage cheese
- two to three cloves of garlic
- mayonnaise
- salt to taste
- vegetable oil
- any greens
Cooking method:
- Zucchini, if necessary, peel, cut lengthwise into several plastics - the basis for rolls. Salt them on both sides, dip in flour and fry over high heat for 1-2 minutes each side.
- We rub the sausage cheese, add garlic crushed with a crusher and a few tablespoons of mayonnaise (so that it is not too liquid). We mix everything.
- We coat the zucchini with the filling over its entire surface and roll up the plastic with a roll. You can also put a little filling on the edge and roll the zucchini with plastic. We do the manipulation with all the layers.
- Lubricate the baking sheet with fat, lay out the formed rolls and send them to a well-heated oven (up to 2500 C) for five to seven minutes. Snack is ready! Cool and serve to the table.
Recipe 4: Zucchini Casserole with Cheese and Potatoes
We offer you a recipe for a great hearty zucchini casserole with cheese with the addition of potatoes and minced chicken. In principle, minced meat can be used any at your discretion. If desired, it can be completely removed from the recipe, if lifestyle obliges.
Ingredients:
- 500 gr. zucchini
- 700-800 gr. potatoes
- three eggs
- two cloves of garlic
- 300 gr. cream
- 200 gr. hard cheese
- nutmeg to taste
- 500 gr. minced chicken
- salt and pepper to taste
Cooking method:
- We clean the potatoes, wash the young zucchini. Cut potatoes into strips, and zucchini into rings. Grease the mold with plum. oil, chop the garlic with a knife and spread it evenly on the bottom of the form.
- Next, spread the zucchini on the bottom of the form, season the circles with salt and pepper. Arrange the potatoes in an even layer on top. Do not forget to pepper, salt or add seasonings of your choice. On top of the potatoes, lay out a layer of zucchini again.
- Mixing cream, eggs, nutmeg and beat everything with a mixer until an air mass is formed. Three cheese and add it to the resulting mass. We mix. Pour sauce over zucchini and potatoes and send the dish to the oven. We bake at 180-200 C for about an hour. Then we take out and eat. Bon appetit everyone!
There is nothing difficult about baking zucchini with cheese in the oven. However, many housewives often face a problem: the cheese on top dries, hardens and loses its taste properties. To avoid such a nuisance, experienced chefs give us some useful recommendations:
- If you use cheese in the context of a dish, shifting it, for example, between layers, you can pre-mix it with sour cream or cream, but the zucchini must be squeezed out before that so that the dish does not turn out too watery;
- If you use cheese exclusively for the top layer, then it should be added to the dish a few minutes before cooking, so that during the baking process it does not dry out and does not burn. As the top layer, you can also use not the traditional grated, but sliced \u200b\u200bcheese into thin slices.
